Recipe Method

To make the koftas -

Toast the coriander and cummin seed in a pan on a low heat for 20 seconds, then grind these as finely as possible.

Put the minced lamb in a large bowl, then add the ground spices. Finely slice the chillies and garlic (or crush) and add to the bowl. Chop the onion finely, and add to the bowl. Chop a good handful of the fresh coriander (including the stalks, as they have the most flavour), and add to the bowl. Season the lamb with a good grind of course pepper, and plenty of salt. Mix thoroughly, then set aside in the fridge for up to 24 hours.

Divide the lamb mixture into 4 balls, then mould these into thick sausage shapes (see pic for how I did mine).

Heat a frying pan or griddle pan to a medium high heat, add the light olive oil, and fry the koftas for 4-5 minutes on either side (depending on thickness) till just cooked throughtout. Mine took 5 mins per side as they were quite thick.

Once cooked, set aside and rest for 4 minutes, then serve with the salad, pitta (or flat) bread and mint and coriander yogurt.

For the salad -

Finely slice the red onion and tomatoes, and add to a bowl. To make the dressing, in another small bowl or cup, add the extra virgin olive oil, mustard, vinegar, a pinch of salt and a squeeze of lemon juice and mix well. Dress the salad just before serving.

For the yogurt -

Chop a handful of the coriander and mint, a good squeeze of lemon juice, a pinch of salt and mix into the yogurt well.

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Reviews and Comments

SarahAnderson23/12/2012

Delicious, not too hot from the chilli, but spicy with a real depth of flavour.